Liz

Stevenson

pastry chef

Hi! I’m Liz, a Pastry Chef based in BC's beautiful Okanagan Valley. ​Originally from the east coast, I've spent most of my career between ​London and Dubai. I've led several noteworthy pastry and bakery ​kitchens internationally, and developed concepts, menus & teams for ​some of the Middle East’s most well-known food brands in my work as a ​consultant.


I’m passionate about food, and fascinated by kitchen culture. I’m ​thrilled to be able to bring my skills in teaching, creative development ​and consulting to Canada’​s west coast.

AS A CHEF

Creative development is my favourite way to ​work with food. I'm constantly working to find ​new and innovative ways to approach ​ingredients and methods for practical use. My ​goal is to help chefs and other hospitality ​professionals create and develop meaningful, ​on-brand and contemporary offerings.


I also love to teach, and give both ​professional and amateur training sessions, ​workshops and classes.


Check out my services and projects below!​


Pink Gerbera Flower

Join me on Sunday, May 12th at JoieFarm Winery for an ​exclusive Mother’s Day single origin chocolate tasting!


You’ll be greeted with a glass of Joie bubs on arrival before I ​pour you a reviving cup of cocoa nib tea. We’ll be tasting 5 ​chocolates and pairing two of them with Joie’s delicious ​wine.


I’ll have a selection of single origin chocolate for sale as well ​as my own handcrafted chocolate boxes.


Can’t wait to see you there!


BOOK A PRIVATE TASTING

Discover the exciting world of single origin chocolate as you taste your way ​through carefully curated samples of the world's finest bars in your own ​dedicated space.


Designed to cater to those who find themselves daunted by the often ​bewildering labels and pricing of bean-to-bar and single-origin chocolate, ​this casual, interactive workshop offers a unique opportunity for chocolate ​enthusiasts of all levels.


We’ll start our journey with a warming cup of cacao nib tea before we taste ​our way through 6 chocolates, from dark to milk. We examine the look & ​feel, aroma, mouthfeel and taste of each one using a tasting mat and flavour ​guide. We’ll also delve into a brief history of chocolate making and current ​challenges facing the industry.


Whether you’re seeking to unravel the complexities of chocolate ​terminology or are simply a devoted chocolate lover, this experience ​promises to elevate your chocolate game.




THE ​

GOODiE​

CONFECTIONERY CO.

THE GOODiE is confectionery rooted in ​authenticity, craftsmanship, and a commitment to ​using simple, natural ingredients from the ​Okanagan Valley. Our focus: organic, hyper-​local, unprocessed ingredients and recipes that ​are additive-free. Oh, and our packaging is ​sustainable too! Launching Spring/Summer 2024.


Email for wholesale inquiries and catalog.

With 20+ years in the hospitality industry as a pastry chef, my ​primary focus areas right now are product and brand ​development, tasting workshops and consultations.


I tend to work in these key areas:


-product and recipe development

-training and education

-brand conceptualisation

-strategic planning and implementation


I am always interested in collaborations - if you have a ​particular project in mind and think we’d be a good fit,

please be in touch :)

photo: John Carey

ALBUM

Photo: Jonas Silveira

Photo: Jonas Silveira

Photo: John Carey

Photo: Liz Stevenson

Photo: Liz Stevenson

Photo: Rita Tesandori

Photo: Liz Stevenson

Photo: Liz Stevenson

Photo: Rita Tesandori

Photo: Rita Tesandori

Photo: Liz Stevenson

Photo: Tala Soubra

I'VE WORKED WITH

& LEARNED FROM

  • WSET Level 2 Award in Wines and Spirits 2019


  • Michigan State University (MSU), Post-graduate specialization, US & Canadian Food Law (2016-2017)


  • Universitat Oberta de Catalunya (UOC), Post-graduate specializations in Food Security & International Food Governance and Food & Society (2015-2017)


  • Toronto Metropolitan University, Graduate Certificate in Food Security & Urban Agriculture (2010-2013)


  • Nova Scotia College of Art & Design (BFA, 1996-2000)

"But first, dessert."

GET IN TOUCH.

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